Bonta Trinoro Wine Dinner


Home made bread stuff with olive , feta cheese, pine nuts and wat not: The bread is nicely toasted, light and full of feta cheese and olive aroma. Once you bit into it, you could taste the refreshing crunch of the fresh pine nuts. I do enjoy this bread very much, together with their olive oil/basil? dip.

Beef Carpaccio with wild Rucola and Aged Parmesan Cheese: This I did not remember much coz there is a small commotion on my table as a rich lady was screaming at the waiter. No picture taken either

Home Made Veal Ravioli with Rosemary Sauce: Soft QQ ravioli stuffed with a rich beefy veal..You could taste the lite rosemary sauce and creamy stuffings… Excellent. This dish certainly lifted me out from the commotion mins ago…

Home made Pappardelle with duck ragout and Porcini Mushroom: EXCELLENT homemade pasta. Cooked al-dente with just the nice bite. Coated with wild duck ragout intermingled with the refreshing Porcini mushroom.. Yummmmm! The reddish al-fafa look alike added another dimension to this dish. It provided a crisp, citrusy twist to counteract with the heavy duck ragout sauce. EXCELLENT execution.


Grilled Kurobota Pork with Caramelized Black Yam and Wild Berry Sauce: Another fantastic effort from the chef. Kurobota black Pork with just the right amout of fats coated on top.. mmmmm.. The slightly dry caramelized black yam was an interesting contrast to the fatty pork. Mash them up with the wild berry sauce and you get wild berry scented fatty pork, supported by the yam structure…Voila!

Gorgonzola Dolce with pera salad, crushed walnut and chestnut honey: The very best gorgonzola cheese i’ve ever had. Creamy, silky texture with a harmonious yeasty nose. Wonderful. The chestnut honey was an interesting choice as it was much lighter than typical maple/bee honey.

Chocolate Mousse with caramelized banana, crunchy hazelnuts and bailey;s syrup: Light chocolate mousse was not that rich but refreshing. The highlight of the dish is definitely the bailey’s syrup. Rich bailey’s sauce (probably mixed with dark chocolate) gives a rich sensation to lift up your taste bud. Again the chef is playing with the art of contrast: Lite chocolate mousse and rich bailey syrup.

Ok, This is expensive @150 per pax for a 6 course dinner at Bonta River Valley. The wine today was interesting. I would definitely visit here next time with demona.

Seng Kee Loh Shue Fun@Petaling Street

Demona: One of our managers guided us to Seng Kee, at Petaling Street for dinner. We had just completed our badminton practice. According to this food venturer manager of mine, Seng Kee is famous for its claypot Lou Shue Fun. We were terribly exhausted and hungry but we had to brace through the terrible jam passing by the Pudu bus station to get into this place. Thus, our minds were set with high expectations towards our coming dinner since we had to go through so much hassle getting there.

We left the food ordering to him. The pict above showed the hokkien mee (for 1 pax portion). Though it was quite oily, with the mee fried along with chunks of pork fat (This ingredient is a must!), squids, pork slices and vegetables, the taste turned out pretty good. Somehow, it had a nice burnt aroma to it. I could not figure out on how the chef managed to incorporate the unique smell in it. But of course, hokkien mee is a NO-NO without a kick-ass spicy sambal paste (Being a chilli gobbler, I am bias to this). I remembered finishing the whole cup of sambal paste, as well as the leftovers from my colleagues.

Demona: The shop’s “JIU PHAI” (trademark) dish. The claypot Lou Shue Fun (for 3 pax). All of us were sitting on the tip of our stools, anxiously waiting to have the first taste of it. After the shue fun was properly stirred to mix the egg and other ingredients well, each of us took a bit from the claypot and started eating.

Much of the excitement immediately mellowed down. The shue fun was too dry. In fact, some of the shue fun strips had burnt marks on them. The chef did not put enough sauce on it to make sure they did not get burnt. Needless to say, the shredded pork meat also ended up being dry. Although there were five of us here (and this was a 3 pax portion,) we could not finish eating it. Almost half of its content was left behind.

We ordered a plate of potato leaves vegetable fried with garlic and dried shrimps as well. I have always liked potato leaves, thus I enjoyed the dish. The vegetable was a little bit too oily though. Nevertheless, this dish still gave us a bigger satisfaction than the famous lou shue fun. I apologise, this pict is missing because my colleague had missed out this shot during dinner. (YES, I’m still using my colleagues’s handphone camera to take goodie woodie foodie picts because Dogma’s camera is still broken).

Demona: This dish was the garlic roast pork yee mee (for 3 pax portion). This (SLURPS!) was delicious! The roast pork meat was well coated with a sticky sauce, filled with small bits of chopped aromatic stir fried garlic and they were dressed on top of the yee mee. All of us were busy digging for “gold” (the roast pork meat). However, I personally think that the garlic roast pork yellow mee which I ate in Mama’s Kitchen (TTDI) still bags the trophy, compared to this dish. We licked this dish clean, well, my colleague licked it clean of course, MM SI WA.

Verdict: My mind could have influenced my verdict a little bit here (was extremely hungry at that moment, and as everyone knows when one is hungry, any food will be a notch higher in terms of its tastiness).

The garlic roast pork mee is definitely one dish you should order the next time you drop by for a meal here.
I would give the lou shue fun another try the next time around, maybe by then, the chef will be in a better mood and its taste may take a full 360 turn.
Although the hokkien mee was tasty, I had tried better versions of it in other places.
The meal cost us RM 9 each, inclusive of a drink. I thought that the price was pretty alright for KL pricing as we had quite a variety of dishes to eat. The only problem which I had noticed was the limited flexibility which we had for parking. You only have three choices, park in the parking lot opposite the restaurant, which cost you RM 6 for 2 hours, or park illegally by the yellow line, or take a LRT to the nearest stop and walk over.